Pot pie recipe: Save money use up the leftovers

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I love Thanksgiving and can eat leftovers for days. This year, I tried a new recipe that used leftover turkey. Not only did this save money and time, but it created a new tradition! Below I share the recipe to this yummy Turkey Pot Pie.

The best part of this recipe is that you can substitute chicken if your turkey is all gone. Need other ideas for leftover? Check out my post on what to do with leftovers and learn other money saving tips! This recipe was adapted from Carla Hall’s recipe for The Chew on ABC.

In the same pot, melt the butter and whisk in the flour to make a roux to thicken the sauce. Then pour in turkey stock, and whisking to stay smooth. Add bay leaves and heavy cream. Bring the mixture to a boil and reduce to a simmer. (If you have gravy leftover use it instead.) Stir in the vegetable mixture, turkey and peas. Set aside and allow to cool.

In a large casserole dish, place cooked crust on bottom and pour turkey filling on top. Place the raw crust on top and crimp edges around dish. Brush with eggwash and bake in 375°F oven until bubbling and golden brown. I bought my pie crust but you can make your own.

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Comments

Yazmin, that sounds yummy, but rather high in calories. Fortunately I’ve already eaten all the leftover gravy, and will figure out how to cut out some of the calories, especially the fat.
I have one question: What are the directions for the bottom crust, which I guess you assumed we’d know how to do, as you note to spoon the filling into the baked crust, and top with the uncooked one. Or did I miss something along the way???

Thanks for replying, Yazmin. I’ve made a pot pie before, using Bisquick for the crust topping. Instead of making a roux, and using so much broth, I make a bechamel sauce before sauteeing the veggies in oil. Broth is used only if needed for thinning the sauce. I think I might try combining certain features of both recipes, and see what happens. It might also work to make dumplings for the top in place of the crust.